Ingredients:

  • For the Shrimp: 1 lb large shrimp, peeled and deveined (about 450 g)
  • For the Shrimp: 1 tbsp olive oil (15 ml)
  • For the Shrimp: 1 tsp chili powder (2 g)
  • For the Shrimp: 1/2 tsp ground cumin (1 g)
  • For the Shrimp: 1/2 tsp smoked paprika (1 g)
  • For the Shrimp: 1/2 tsp kosher salt (or to taste) (3 g)
  • For the Shrimp: 1/4 tsp black pepper (1 g)
  • For the Shrimp: Zest and juice of 1 lime (about 1 tbsp juice / 1 tsp zest) (15 ml / 5 ml)
  • Chipotle-Lime Crema: 1/2 cup Greek yogurt (plain, full or low fat) (120 g)
  • Chipotle-Lime Crema: 2 tbsp mayonnaise (30 g)
  • Chipotle-Lime Crema: 1–2 tsp chipotle in adobo, minced (from 1 small canned pepper) (5–10 g), adjust to taste
  • Chipotle-Lime Crema: 1 tbsp lime juice (15 ml)
  • Chipotle-Lime Crema: 1 tsp lime zest (2 g)
  • Chipotle-Lime Crema: 1 tsp honey or agave (optional) (5 ml)
  • Chipotle-Lime Crema: Salt and black pepper to taste
  • For the Salad: 6 cups mixed lettuce (romaine + butter or baby gem) (about 180–200 g)
  • For the Salad: 1 1/2 cups corn kernels (fresh or thawed frozen) (225 g)
  • For the Salad: 1 (15 oz) can black beans, drained and rinsed (beans ~240 g drained)
  • For the Salad: 12 cherry tomatoes, halved (about 200 g)
  • For the Salad: 2 ripe avocados, sliced or cubed (about 400 g total)
  • For the Salad: 4 large eggs, hard-boiled and halved or quartered
  • For the Salad: 6 slices bacon, cooked crisp and crumbled (or 8 oz cooked chorizo, drained)
  • For the Salad: 4 oz queso fresco or Cotija, crumbled (115 g)
  • For the Salad: 1/4 cup thinly sliced scallions (25 g)
  • For the Salad: 1/4 cup chopped cilantro (loosely packed) (15 g)
  • For Serving: Lime wedges
  • Optional finishing: Extra drizzle of crema
  • Optional finishing: A sprinkle of smoked paprika or extra chipotle
  • Optional finishing: Freshly cracked black pepper

Instructions:

  1. Prep work: Whisk together crema ingredients (Greek yogurt, mayonnaise, chipotle in adobo, lime juice, lime zest, honey if using, salt and pepper); taste and adjust. Chill briefly if desired.
  2. Prep work: Zest and juice lime for the shrimp, rinse and drain black beans, halve cherry tomatoes, and prepare lettuce. Slice avocados just before assembly to avoid browning.
  3. Season shrimp: Toss shrimp with olive oil, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, lime zest and lime juice until evenly coated.
  4. Cook the eggs: Place eggs in a pot, cover with cold water, bring to a gentle boil, then simmer 9–10 minutes for fully set yolks. Transfer to an ice bath, cool, peel and halve or quarter.
  5. Cook bacon or chorizo: Cook bacon in a skillet until crisp, drain on paper towels and crumble, or cook chorizo until browned and drain excess fat. Reserve a tablespoon of rendered fat if desired for the corn.
  6. Char the corn: In the same skillet or on a grill, add corn kernels and a little oil or reserved bacon fat. Cook over medium-high heat, stirring occasionally, until kernels develop golden brown/charred spots (about 4–6 minutes). Season with a pinch of salt and remove.
  7. Sear the shrimp: Heat skillet over medium-high until very hot. Add seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque, slightly curled, and lightly charred at the edges. Avoid overcooking.
  8. Assemble the salad: Arrange mixed lettuce on a large platter or divide among plates. Neatly row or arrange components like a Cobb: charred corn, black beans, halved tomatoes, avocado, eggs, crumbled bacon or chorizo, and seared shrimp.
  9. Finish: Crumble queso fresco or Cotija over the top, scatter sliced scallions and chopped cilantro, and drizzle chipotle-lime crema or serve it on the side. Add lime wedges for squeezing.
  10. Serve & enjoy: Encourage diners to squeeze lime and toss portions so each bite includes a bit of everything. Store leftovers refrigerated and keep crema chilled.